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Caramel: Recipes for Deliciously Gooey Desserts
Synopses & Reviews
Caramel is the dreamiest, yummiest, most irresistible of sweets. And this full-surrender cookbook celebrates its remarkable versatility with creamy puddings, crunchy toffee, moist cakes, and fluffy meringues. Whether enjoying the satisfying crackle through a Crme Brulee crust, fresh fruit drizzled with Classic Caramel Dessert Sauce, Mad Cap Marshmallows dipped in chocolate and caramel, or luscious Caramel Crme Anglaise, everyone will find a favorite among these delicious treats. Step-by-step instructions make each recipe practically foolproof, while a helpful overview of basic techniques gives caramel lovers the tools they need to explore all the possibilities of sugar in its most sublime form. More than 30 select recipes and 20 color photographs paint a portrait in caramel no cook will want to miss.
A yummy dessert cookbook presents a tempting assortment of versatile recipes for caramel treats, featuring foolproof, step-by-step instructions for Creme Brulee, fresh fruit with Classic Caramel Dessert Sauce, Caramel Creme Anglaise, and other puddings, cakes, meringues, toffee, and pastries. Origin
About the Author
Peggy Cullen is a freelance food writer whose work has been featured in Bon Appetit, Gourmet, and Food and Wine. She lives in Massachusetts.
Maren Caruso is a San Francisco-based photographer whose work also appears in The New Complete Coffee Book (0-8118-2867-0).
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